Soft and Chewy Lemon Blueberry Cookies
These cookies combine bright lemon flavor with juicy blueberries for a comforting treat that’s soft and chewy.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour Gives structure while keeping cookies tender.
- 1 teaspoon baking powder Helps a gentle rise.
- 0.5 teaspoon baking soda Contributes to chewiness.
- 0.5 teaspoon fine sea salt Balances the sweetness.
Wet Ingredients
- 1 cup unsalted butter, room temperature For rich flavor and soft texture.
- 0.75 cup granulated sugar Bright sweetness.
- 0.5 cup light brown sugar, packed Adds moisture and chew.
- 1 large egg 1 egg yolk, room temperature The yolk keeps them decadently soft.
- 2 teaspoons pure vanilla extract Rounds the flavors.
- 2 tablespoons fresh lemon juice Provides brightness.
Mix-ins
- 1.5 cups fresh or frozen blueberries Fresh for pops of juiciness; frozen work fine.
- 1 cup white chocolate chips or chopped white chocolate Optional for an indulgent dessert touch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and both sugars until light and fluffy for about 2–3 minutes. Add the egg and extra yolk one at a time, then vanilla, lemon zest, and lemon juice.
- Gradually fold the dry ingredients into the wet until just combined. Don’t overmix.
- Gently fold in the blueberries and white chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
Baking
- Bake for 10–12 minutes until edges are set and centers still look slightly underbaked.
- Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
Store in an airtight container for up to 3 days; place a slice of bread inside to keep them soft. Refrigerate for up to a week or freeze for up to 3 months.